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Grapefruit Margarita and Mid-Week Inspiration

March 25, 2015 by Asharae 4 Comments

It’s been a while since I’ve written a Mid-Week Inspiration post, so I thought it was about time I share a few of the things that have been inspiring me lately!

The Nester – Oh my goodness ya’ll. I had the incredible honor and sweetest surprise this weekend to be featured on Myquillyn’s site! Whoa. I’ve been following her blog for a year or so now, and read her fabulous book last summer. If you haven’t heard of The Nesting Place, go pick up a copy today! I read it at just the right time last year and it’s really helped me to embrace this season that Tim and I are in.

We’ve felt like our living situation has been so temporary for the past few years, so I had been avoiding putting things up on the walls, unpacking boxes, and the like. After reading her book, I created a gallery wall in our dining room and one in our living room, I began unpacking more of our things, and I started to fully embrace our current space – in all its ugly-wood-paneled-1970s glory. Even just this past week I unpacked all our books (they’d been in boxes since we lived in Seattle over three years ago!) and began decorating our front hall with a couple antique store finds and a hand-lettered piece I created. All that to be said, if you need a little (or a lot) of encouragement to step past your fear, embrace the space you’re in, and learn how to make it beautiful with what you have, go read Myquillyn’s blog and buy her book. You can thank me later.

This Ted Talk – Finding my Analog Self in a Digital World. Brian Faherty, owner and founder of Schoolhouse Electric, speaks about the increasing difficulty of getting away from technology, and its impact on our connectedness with others. He argues that technology and our increasing connectedness to the entire world is decreasing our connectedness with those around us. Yes and yes. He’s really on to something.

He speaks about a desire to create digital-free zones – places and times to disconnect from technology and reconnect with others. I resonate deeply with his sentiments. I find it’s all too easy to be on my phone or on the computer and realize at the end of the day that I haven’t even really looked up or stepped away to have a meaningful connection with Tim or my friends or family. I crave time away from all the screens – time to have a real conversation with a friend, share a meal, or enjoy a new experience.

Our Garden – After writing about Brian Faherty’s Ted Talk above, I realize that our garden is sort of my “digital-free zone.” It’s a place I can get away from the computer, dig around in the dirt, reconnect with the changing of the seasons and the patterns of the weather. It’s a place where I get to practice mindfulness – a discipline that I’m so naturally drawn to, but I so often neglect.

Taking care of this little rectangle of dirt is extraordinarily rewarding. With just a little time and attention, some sun and some water, we’ll have spinach and peas and carrots and beets and tomatoes and peppers and cucumbers and basil and the list goes on. We get to rejoice in seeing this little plot of empty dirt transform over the next several months, from death to life, from empty and barren to overflowing with color and sustenance. What a joy.

Marie Forleo – If you’re an entrepreneur, a business owner, a blogger, or curious about being and doing any of those things, you should check out Marie’s blog. I’ve been watching her videos non-stop the past couple weeks. She’s hilarious and engaging, unabashedly herself, and incredibly encouraging – particularly to women entrepreneurs. Fair warning – the “unabashedly herself” can sometimes include some language. The advice and encouragement she has to offer is well worth your time though.

One of the videos I watched recently was so affirming to me. She calls herself a “multi-passionate entrepreneur” and goes on to explain all the things she loves to do. I resonated so much with that – I love photography and videography, food and sharing recipes with others, hand-lettering and calligraphy, sitting and listening to other people’s stories, and on and on. Simply hearing an extraordinarily successful woman share that she too has a ton of passions was so encouraging!

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Now, onto the margarita-making! This recipe is my go-to for margaritas – it’s simple, fresh, and delicious! You can use any type of grapefruit – we just happened to buy these blush-colored ones the day I photographed this recipe. If you use a darker colored grapefruit, your margarita will be even more pink! Some people don’t like the tart flavor the lime can give to a margarita, so I suggest using Rose’s lime juice instead of fresh lime if you like your margarita to be a little sweeter! And if you don’t like grapefruit at all – try this recipe anyway! I’ve gotten rave reviews on it, even from friends who claimed they hate grapefruit!

Grapefruit Margarita

Adapted from Apartment 34
Print Recipe Pin Recipe
Servings 1

Ingredients
  

  • 2 oz 1/4 c Tequila
  • 2 oz 1/4 c fresh squeezed grapefruit juice
  • 1 oz 2 Tbs fresh squeezed lime juice (or Rose's lime juice, if you like a sweeter margarita)
  • 1/2 oz 1 Tbs Triple Sec
  • 1/2 oz 1 Tbs agave
  • kosher salt for salted rims

Instructions
 

  • (Optional step) Place kosher salt in a small dish. Rub a lime wedge around the lip of your empty glass. Flip your glass over and place the top of it into the salt. Rub it around a few times to ensure the salt sticks to your glass.
  • Place the rest of the ingredients in a shaker with ice, cover and shake vigorously. Pour over ice and serve.

Notes

You can easily double this recipe to make two margaritas in one shaker.

This post contains affiliate links but all opinions are my own. If you click through and make a purchase through any of the affiliate links, I make a little change to keep This Wild Season up and running.

Filed Under: Drinks Tagged With: crowd pleaser, drink recipe, mid-week inspiration

Guest Post by Lauren Lee: Fresh Spring Pea Soup With Crème Fraiche & Garlic Croutons

March 19, 2015 by Asharae Leave a Comment

I’m so excited to have one of my dear friends share a fantastic springtime recipe here today! I have looked up to Lauren for a long time for her confidence in the kitchen, her love of cooking and sharing meals with others, and her fabulous restaurant recommendations. Our stories overlap back and forth, starting before she was even in college when we worked at the same camp together, extending to shooting her wedding a couple years ago, with a whole lot in between!

You might remember that I mentioned her family in a post last summer on stovetop popcorn – they get complete credit for inspiring me to learn how to make it!

I absolutely love that Lauren and her husband have ended up in North Carolina, not too far from us. If you’re ever in the Chapel Hill area and need a good restaurant suggestion, Lauren is the person to talk to!

I can attest that this soup is totally fresh and delicious. It’s perfect for these days lately that have been hinting at spring, but still get chilly in the evenings.

Without further ado, I’ll hand it over to Lauren!

Spring has arrived in North Carolina! It’s hard to believe that just three short weeks ago there were several inches of snow on the ground.

In honor of spring, I would like to share a recipe for Fresh Spring Pea Soup. I know that peas can get a bad rap, but this soup is amazingly flavorful, healthy, and shockingly green! It’s also a bit impressive when serving it to friends, but super simple (and quick) to make.

The origin of this soup comes from my favorite chef- Ina Garten, also known as The Barefoot Contessa. I love Ina for her classic and “Foolproof” recipes, and of course for her love of Paris. Paris and recipes aside, I believe my (more than minor) infatuation* with The Barefoot Contessa comes from the way that her food unites my family as we live states apart.

Every week my sister (Chelsy), my mom, and I share food stories over the phone. For me, the joy of making a great meal is only multiplied when I am able to share the details with them. Although we can’t physically sit down to eat dinner together, we love poring over recipes and meal ideas, laughing & learning from each other’s cooking fails, and celebrating successful dinners together.

I can’t quite remember if it was my sister or my mom who sent me this recipe the first time, but we’ve all made it at some point, and have decided to put it in our arsenal of good soup recipes. I hope you enjoy making & eating it, and that you find yourself sharing it with your favorite foodie friend.

*Chelsy and I have (somewhat jokingly) dreamed of going to the Hamptons to stalk Ina at her gorgeous home 🙂

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Fresh Spring Pea Soup With Crème Fraiche & Garlic Croutons

Adapted from Ina Garten
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 -6

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 cups chopped leeks white and light green parts (about 2-3 leeks) (Asharae's note - if you're unfamiliar with leeks, fear not! They're easy to use - be sure to check out this video on how to clean your leeks before you get started!)
  • 1 cup chopped yellow onion
  • 4 cups chicken stock homemade or store-bought
  • 2 10-ounce packages frozen peas (the freezing process locks in freshness)
  • 2/3 cup chopped fresh mint leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup crème fraiche
  • ½ cup chopped fresh chives
  • Garlic croutons for topping (see recipe below)

Instructions
 

  • Melt the butter in a large saucepan.
  • Add the leeks and onion. Cook on medium-low heat for 5 to 10 minutes until the onion is tender.
  • Add the chicken stock, and turn the heat to high to bring it to a boil.
  • Add the peas and cook for about 3 minutes, or until the peas are tender.
  • Turn off the heat, and add the mint, salt, and pepper. Stir to combine.
  • Next is the fun part- Pureeing the soup until smooth. As Asharae has mentioned in her previous posts, the immersion blender is a great tool for soups like this. If you don’t have an immersion blender, you can use your regular blender or food processor to puree the soup until smooth. Just be careful when transferring the extremely hot liquid.
  • Whisk in the crème fraiche and chives and add more salt and pepper to your preference.
  • Serve hot with garlic croutons, a tiny dollop of crème fraiche, a sprinkle of snipped chives, and a drizzle of olive oil.

Asharae’s Note: If you’re looking for the immersion blender I recommend, check out this one. I seriously use it all the time.

 

Garlic Croutons

Adapted from Martha Stewart
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Ingredients
  

  • ½ loaf of crunchy bakery bread my favorite is a rustic Italian or French loaf, and day or two old works great
  • 2 tablespoons chopped garlic
  • 2-4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Heat your oven to 400 degrees.
  • (You can make croutons in a skillet on the stove or in the oven. If making on the stove, read more about that method here.)
  • Cut the bread into cubes. I never make mine look perfect- always going for that easy, rustic feel.
  • Toss the bread cubes in a large bowl with a generous amount of olive oil (I tend to use a lot). Then add the garlic, a heavy pinch of salt, and several cracks of pepper to the bowl and mix it all together.
  • Spread your croutons on a foil lined rimmed baking sheet (rimmed sheets are great for keeping these little guys from slipping off the pan, and foil makes the clean-up process way easier). You want them spread out and not too crowded.
  • Bake for about 10-15 minutes until golden brown and crunchy. You will want to give them a good stir or shake about half way through to get all of the sides browned.
  • Set aside to cool while you make your soup.

Notes

These babies are also awesome on salads (often with a bit of parm melted on them)

This post contains affiliate links, but all opinions are my own.

Filed Under: Guest Posts, Main Course Tagged With: comfort food, easy recipe, Guest Post, shared meals, simple recipe, soup

How to: Make Roasted Garlic

March 13, 2015 by Asharae Leave a Comment

Tim and I are the kind of people who sit down to eat our dinner, take a few bites, and then start running through ideas of what we would want to do differently next time. I noticed it last night as we were devouring fish tacos with cilantro lime slaw and our favorite mango salsa. Lately our nights of actually spending time cooking delicious dinners have been few and far between, so this was a treat!

I started laughing at ourselves as we began imagining Tim’s mango salsa recipe made with peaches or grilled pineapple instead, wishing we’d added more heat to the slaw, and wondering if we could learn how to beer-batter our own fish rather than buying the kind out of the frozen food aisle.

This sort of criticism for us isn’t done in a negative way to pick apart our meal (and we would never dream of doing it at a friend’s house – please keep inviting us over, friends! We only critique our own cooking!) Instead, for us, this is a part of the creative process. We know what all went into our dinner, we’re genuinely enjoying what we’ve made, and we’re just dreaming of how we could re-create it, and maybe make it better in the future!

There are definitely times when critique is merited, however. When I’ve added too much thyme to the soup (it’s always too much thyme!) Or put entirely too much salt into a salsa. Or the days when I make a recipe that’s a complete flop – and we muscle our way through it, only to HAVE to throw the leftovers away when they’re still in the fridge weeks later. Or, heaven forbid, the times I burn the garlic bread – I’m notorious for burning the garlic bread!

We had a few of my college roommates over one weekend and I pointed to my friend while placing the garlic bread under the broiler, “When that timer goes off in one minute, make sure I take the bread out.” She looked at me incredulously, “Are you serious?” “Um. Completely.” I wasn’t sure how to tell her that I’m immune to the cry of the kitchen timer any time it involves garlic bread in the oven. Really and truly. Little burnt garlic breads haunt me in my nightmares.

Well, I’m here to tell you that I think I’ve discovered the secret to amazing garlic bread. Psssst – you should roast your garlic! It’s sweet heavenly deliciousness. Mash up a several cloves of this garlic with a pinch or two of kosher salt to create a paste, slather some butter and your garlic paste onto the bread, sprinkle on a little cheese, place it under the broiler for a minute or so – and voila! I will not promise I’ve discovered the secret to not burning your garlic bread, but if you can manage that one yourself, you’re on your way to a delicious dinner!

You’ll find more ideas for using your newly-found-garlic-roasting-talents below the recipe!

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How to: Make Roasted Garlic

Adapted from How Sweet It Is
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

Ingredients
  

  • 3-4 heads of garlic or more
  • 3-4 tsp olive oil about 1 tsp oil per head of garlic

Instructions
 

  • Heat your oven to 375 degrees F
  • Carefully cut the top off each head of garlic. You want to expose most of the cloves of garlic. Peel away a bit of the papery outside and place the heads of garlic in a small baking dish. Drizzle each head of garlic with a tsp or so of olive oil. Cover with aluminum foil, bake for around 45 minutes, or until golden and delicious looking!
  • Remove from the oven, carefully remove the aluminum foil, and let rest till they're cool enough to handle. You can squeeze the cloves of garlic from the bottom up to remove them. Use in a recipe, spread on buttered toast, or store in an airtight container in the fridge for up to a few days.

Now that you’ve learned how to roast garlic, it’s time to put that knowledge to good use! Here are a few recipes to try!

Roasted Garlic Mashed Potatoes from The Pioneer Woman

Roasted Garlic Hummus from Cooking Classy

Roasted Garlic Rosemary Artisan Bread from Fabtastic Eats

Roasted Garlic Butter from Whipperberry

Roasted Garlic Blender Salsa from Mountain Mama Cooks

Filed Under: How To Tagged With: How To

Simple Granola

March 5, 2015 by Asharae Leave a Comment

Do you ever stand in the cereal aisle, lusting over the boxes of granola, wondering to yourself, “Why are those boxes so tiny? And why on earth are they so expensive??” Me too, my friend. Me too.

Making your own granola really isn’t difficult at all. I’ve adapted this recipe from Deb Perelman’s The Smitten Kitchen Cookbook – she’s already done the hard work of perfecting the granola crunch, sweetness ratios, and all that. I just simplified it a bit further by only using what I had on-hand. She uses a 1/4 c of wheat germ in her recipe, and I’ve yet to find it at our local grocery store – so mine has no wheat germ. Feel free to add it back in if you like! I also added a bit of nutmeg and let the nuts be an optional addition. If I’ve got some on-hand, I’ll add them. But this granola is still delicious without!

I remember when my mom would make granola it always seemed to be a big production – huge bowls of ingredients, multiple pans in the oven at a time, and all that stirring. So much stirring.

For this recipe you just need one bowl (okay two actually), one pan, and you only have to stir the granola once in the middle of baking. Super simple. And delicious. Enjoy.

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Simple Granola

Adapted from Deb Perelman
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

  • 3 c old fashioned rolled oats
  • 1 c sweetened shredded coconut
  • 1 c walnuts optional
  • 1/4 tsp ground cinnamon
  • Dash of nutmeg
  • 1/2 tsp coarse salt
  • 2 Tbs olive oil
  • 1/2 c real maple syrup
  • 1 large egg white

Instructions
 

  • Preheat oven to 300 F.
  • Stir together oats, coconut, walnuts (optional), cinnamon, nutmeg, and salt.
  • Add olive oil and maple syrup to oat mixture, stir together.
  • Whisk egg white in a small bowl until frothy. Add to oat mixture and stir well to combine.
  • Spread oat mixture on a parchment-lined rimmed baking sheet.
  • Bake for 20 minutes, remove from oven and use a spatula to turn granola, being careful not to break the pieces too much. Bake for 25-30 more minutes, or until granola is brown and toasted.
  • Let granola cool completely on the pan. Move to an airtight container and store up to two weeks.
  • Serve with milk, over ice cream, or sprinkled over plain Greek yogurt with a drizzle of honey and some dried cranberries - that's my favorite!

Notes

If you're wondering what to do with the egg yolk you're left with after making this granola, you could always make these cookies! They call for one egg and one egg yolk.

 

Filed Under: Breakfast/Brunch Tagged With: breakfast recipe, brunch recipe, easy recipe, simple recipe

Roasted Winter Veggies and Israeli Couscous

February 26, 2015 by Asharae Leave a Comment

Today we’re snuggled up in our house, trying to avoid taking part in anything pertaining to the outdoors. Last night we had a big storm come through, but the promised 8-10 inches of snow simply didn’t happen at our house. Our yard is a slushy muddy mess at the moment, and I confess I’m jealous of all our friends posting photos that look like Narnia.

One big snowfall. That’s all I ask of winter in North Carolina. Until then, I’m going to stay holed up in my house, pretending spring is just around the corner. Last week I shared a blood orange strawberry limeade that’s perfect for warding off the winter blues! This week I wanted to share one of my new favorite dinner recipes that’s great for all the same reasons.

Between the Israeli couscous, the vinaigrette, and the fresh veggies, this meal is a light alternative to the hearty, filling dishes I typically think of for winter meals. Since all the veggies I included in this recipe are still in season, they’ll be cheaper at the store and they’ll taste better than veggies that come into season later in the year!

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I was inspired by several sources while coming up this recipe. Be sure to check each of these out for even more delicious winter recipe ideas!

Winter Buckwheat + Shaved Brussels Sprouts Bowl by Dolly and Oatmeal // Winter’s Bounty Buddah Bowl by Vegenista’s Kitchen // Winter Pasta Salad by Victoria McGinley

The idea for the vinaigrette also came from a couple places: Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts by Salt & Wind // Basic Vinaigrette by Shauna Niequist in her book Bread & Wine

Roasted Winter Veggies and Israeli Couscous

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Ingredients
  

Couscous and Veggies

  • 1 1/4 c of israeli couscous I used this couscous from World Market
  • 3 medium carrots washed, peeled, sliced into rounds
  • 1 turnip washed, peeled, diced
  • 8 oz brussels sprouts outer leaves removed, ends trimmed, quartered
  • 2-3 leaves kale finely chopped
  • Shelled pistachios or sliced almonds for garnish

Vinaigrette

  • 1/4 c white balsamic vinegar
  • 2 tsp dijon mustard
  • 1 tsp maple syrup
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 c olive oil

Instructions
 

  • Preheat oven to 400 degrees F
  • Combine all vinaigrette ingredients except olive oil in a small jar with a lid. Cover with lid and shake to combine. Add olive oil, cover again, and shake to combine. Set aside.
  • Heat a pot of water for the couscous (follow the package instructions - my couscous called for 1 3/4 c water to 1 1/4 c couscous). While the water is heating, chop your veggies. Cook your Israeli couscous according to the package instructions.
  • Toss sliced carrots and diced turnips on a rimmed baking sheet, drizzle with 1-2 Tbs olive oil, toss to combine, sprinkle with salt and pepper and roast in 400 degree oven for 10 minutes. Remove from oven, flip veggies with a spatula, and roast 5 more minutes.
  • Toss cleaned, chopped brussels sprouts in 1 Tbs of olive oil. Remove veggies from the oven, add brussels sprouts to the pan, roast for 5 more minutes. Chop the kale while you're waiting. Add kale to the pan, sprinkle with salt and pepper if desired, and roast the veggies one final time for 5-10 minutes, until kale is slightly crispy.
  • Combine veggies and cooked Israeli couscous in a large bowl, toss to combine. Serve with vinaigrette on the side so each person can add the amount they like. Garnish with almonds or pistachios if you wish!

This post contains affiliate links, but all opinions are my own.

Filed Under: Main Course Tagged With: easy recipe, roasted vegetables, salad dressing, simple recipe, vegetarian, vinaigrette

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Hello there!

My name is Asharae. I’m a photographer by trade, wife to an amazing man, and mama to three little ones. I am passionate about creating good food, sharing meaningful conversation around the table, trying new things, and encouraging others to do the same.

Welcome to This Wild Season! This is a place for sharing what I’m learning in the kitchen and outside of it. Most of all, it is a challenge to myself and to you to slow down, be present in the moment, and re-learn how to savor food and conversation around the table.

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